Chiang-Mai-beef-curry-recipBuy a jar of curry paste to add an instant flavour boost to your meat and veg. It’s far healthier than a shop-bought version or takeaway, too






6 baby sweetcorn, halved

100g green beans, halved

1tbsp vegetable oil

1 onion, chopped

2 garlic cloves, chopped

2tbsp yellow Thai curry paste

250g sirloin steak, fat trimmed, cut into strips

1 red pepper, deseeded, sliced

8 kaffir lime leaves

1tsp brown sugar

2tbsp black bean sauce

Juice of 1 lime

4tsp Thai fish sauce

12 Thai basil leaves

8 mint leaves, sliced


1. Plunge the sweetcorn and green beans into a pan of boiling water for 2 mins to soften slightly, drain.

2. Heat a large wok with the oil, then add the onion and garlic and cook for a couple of mins.

3. Add the curry paste and fry for 2 mins, stirring. Push the onion mixture to one side.

4. Increase the heat, add the beef strips and cook for 2 mins to brown.

5. Add the red pepper, beans and corn, and mix well. Stir in the lime leaves, sugar, black bean sauce, lime juice, fish sauce and 100ml water, or more if you like a good sauce. Bring to a simmer for a couple of mins.

6. Season with black pepper, then sprinkle on the basil and mint.


Per serving: 245 calories, 8g fat (2g saturated), 13g carbs